Do you like Avocados? Do you like Spinach? If you answered no to either of the two, you are sure to change your mind after trying the recipe I am sharing today! I promise, you will start loving these two super greens after you try this healthy Avocado Spinach paratha (bread). If you answered yes, then you definitely want to try the recipe to fall in love with them again.These soft, melt-in-mouth parathas can be served with either a bowl of cool yogurt or warm soup of your choice. Treat upon these delicious Avocado Spinach paratha for your next meal for breakfast, brunch, lunch or dinner and you will be in for a surprise!
Avocados are one of my favorite fruits that turn into my meal at times when I am limiting my intake of carbs and calories. The creamy and soft avocados are easy to prepare and very fulfilling. Also, Avocados are an excellent source of Omega-2 fatty acids (fats that are good for our body), beta carotene, potassium and magnesium.
On the other hand, spinach is exceptionally nutrient rich leafy vegetable packed with fiber, iron, calcium, vitamins C & K. Spinach is versatile and can be eaten raw in salads, cooked as curry or pureed for smoothie, soup or added in parathas to help sneak in some greens in your kids' diet.
Here I have combined these two super nutrients to make some delightful parathas that can be enjoyed by adults and kids alike. My family loves these parathas. I always prepare enough of them to last for evening snack or next day breakfast. My kid just rolls up the paratha and eats it without any fuss.
Let's get started with the recipe...
Serves 4-6
Prepare time -20 minutes
Cook time - 20 minutes
Ingredients -
4 Cup Wheat flour
1 Big or 2 small Avocado
3 Cup Spinach
1 Green chili
1 Small piece of ginger
Water as needed
Salt per taste
1 Tsp red chili powder
1/2 Tsp turmeric powder
1/2 Tsp Cumin powder
1/2 Tsp sugar (optional)
2 Tbsp oil
Oil for frying Paratha
Instructions -
Peel and slice Avocado(s). Cut the stems of spinach and wash the leaves. Add them both to the blender along with green chili, ginger and some water. Puree the mixture, transfer it to a bowl and set aside. Make sure the puree is not too watery. It should have thick consistency like a smoothie.
Now add wheat flour along with all the dry ingredients, oil and spinach-avocado puree to food processor to prepare a soft dough. You can also prepare dough by adding all the elements in a mixing bowl and kneading into a soft dough by hand. You may use a little bit of water to knead dough if necessary. Also, be sure to add the puree little by little while kneading dough.
Cover the dough and set it aside for 10-15 minutes. After that make about 10-12 equal balls from this dough.
Roll out about 8 inch diameter parathas on chakla or rolling board with rolling pin. Use some dry wheat flour to prevent the parathas from sticking on the board.
Put Paratha on hot tawa/griddle, flip when bottom starts to cook and you see some brown spots.
Brush a little bit of oil or ghee on both side. Lightly press with flat spatula on both sides, paratha will puff up as it cooks completely.
